This soup can be served hot or cool and makes a delicious snack or light meal. Use frozen peas to lower the broth’s temperature and maintain its lovely green color. Recipe and photograph from Soup: The Ultimate Book of Soups and Stews by Derek Bissonnette, courtesy of Cider Mill Press.
Makes
4 servingsIngredients
- 2 tablespoons unsalted butter
- 1 leek white part only, chopped
- 1 onion peeled and chopped
- 4 cups vegetable stock
- 24 ounces frozen peas
- 4 parsley sprigs leaves removed and chopped
- 1 cup crème fraîche
- Salt and pepper to taste
Instructions
- In a medium saucepan, add butter and cook over medium heat until melted. Add the leek and onion and cook for 5 minutes, or until soft. Add the stock and bring to a boil. Reduce heat until the soup simmers. Add peas and cook for 5 minutes.
- Remove the pan from heat and combine the soup and parsley in a food processor. Purée the soup until smooth. Return soup to a clean pan and bring to a simmer. Add crème fraîche, season with salt and pepper, and serve.
